Updated: Tuesday, November 12th 2019
Copper Chef Pans by the world-famous chef and culinary expert, Eric Theiss, is some of the bestselling kitchenware in the market right now. Copper Chef Pans claim to make use of copper’s heat resistant property along with their cerami-tech technology to make their pans heat resistant and non-stick. In the last few months, the amount of press that has been given to these pans made me want to try them out, which is why today we bring to you my honest and detailed ‘Copper Chef Review’.
Copper Chef Reviews (But I Really Don’t Recommend Them)
After using them for more than 2 months, having done extensive research and testing, I can say that Copper Chef Pans don’t hold up to any of the promises made; which is why I don’t recommend them for anyone.
From eggs to hamburgers, everything sticks to the pan; there is no non-stick quality whatsoever. As far as being scratch free goes, they have more scratches than the regular T-fan pans I have been using for the past 2 years. If anything they are a magnet for scratches from regular usage. Cleaning them is a huge mess as well, they claim to be dishwasher safe, but trust me they are anything but. The warranty to replace the pans requires you to cover the shipping costs for both the routes and that’s almost the cost of a brand new pan.
If you still must decide to buy one and try it out for yourself, get the round pans, they were half decent. But if you truly want something non-stick, then you don’t need a Copper Chef Pan. With so many options available, I’d personally recommend you buy the Analon Advanced pans (<–#1 Recommendation) rather than the Copper Chef or Gotham Steel.
Copper Chef Pan Reviews (and why I don’t recommend them)
Copper Chef Pan, as advertised, is a versatile utensil that is known for cooking healthier and delicious food in a short span of time. With the non-stick and ceramic coating, it promises to make your cooking experience a cakewalk. Having bought a Copper Chef cookware set and struggled with it for over 2 months, I can say these are the worst pans I have ever used.
- Non-Stick & Heat Resistant
The Non-Sticking ability of Copper Chef Pans wears out after the first few days, post which you’ll find yourself scrubbing the pan to clean it. From eggs to hamburgers, everything sticks. As for the warranty, the company covers the Copper Chef Pan’s non-stick properties for only 60 days, and to avail it you would have to cover the shipping charges for both the sides.
Talking of the heat distribution, the pans heat up pretty evenly and quickly, but it’s not recommended to use high heat. In case you use an induction cooktop, you might experience uneven heating, hot in the middle and cooler sides which is pretty much useless.
2. (Not-So-)Easy Cleaning & Scratch Resistant (more like Scratch Magnet)
Everything sticks, so you’ll be required to clean your Copper Chef Pans after every use. That’s anything but easy or convenient. No matter how gentle you are, use the dishwasher or not, they scratch easily.
3. All in One Cookware
When you hear Copper Chef use the term “workhorse” for their pan, they mean it is a sauté pan, a deep-fryer, a steamer, a baker, a slow cooker, a roaster, and so much more. But what it actually fails to do is be a good pan. With the USP being Non-Stick, Scratch Resistant and Easy to Clean, the Copper Chef Pan is anything but; they couldn’t have gone more wrong.
Things I Liked
- Easy to throw
Things I Didn’t Like
- Everything sticks
- Uneven heating
- Scratch Magnet
- Not easy to clean at all
Having compared all the top non-stick pans, read reviews and complaints, I bought an Anolon Pan. It is truly non-stick inside and out (hard-anodized construction) and does its job pretty well.
All in all, Copper Chef Pans are the worst pans on the market followed by the Gotham Steel Pans. If you actually want something durable and long lasting, that doesn’t make you a victim of sticky residues, I recommend the Analon Advanced Hard-Anodized Nonstick Pans (<–First Preference) or Calphalon Hard-Anodized Aluminum Nonstick Pans.
Non-Stick Pans: Buyers Guide
Before buying a pan, you must know what to look for. Below is a guide that would give your thoughts way and help you find the right copper pan for your kitchen in no time.
1. Type of Material
When looking for a pan, your foremost task must be to judge the type and quality of material used in the construction. Copper coated cookware is ideal for cooking as it evenly distributes the heat throughout the pan surface. Other cookware material like cast iron is also used widely but must be preferred less.
An ideal pan must be non-stick. A non-stick pan ensures hassle-free cooking with zero chances of leftover stuck food. This becomes a heaven on earth for those of you who have trouble cleaning your cookware. Make sure you buy a non-stick pan which does not use Teflon in its construction.
4. PTFE or PFOA Free
Most pans use Teflon to assure non-sticky quality. This chemical must not be used because it consists of Polytetrafluoroethylene (PTFE) which gets toxic once heated to 260 degrees. The PTFE begins decomposing at temperatures above 350 degrees. It can cause flu symptoms if inhaled.
PFOA is also a non-stick coating which is infamous for its harmful impacts on the liver and can also lead to fatal diseases like cancer.
Instructions For Using Non-Stick Pans
Non-Stick cookware has come into use in recent years and made it even easier to cook. If you’re going to be buying a non-stick pan, then there are a few necessary tips and precautions you can use to cook an effortless, tasty meal.
1. Cooking Tips
- While cooking, it is recommended that you keep the heat low to medium. The
cerami-tech coating evenly heats the surface which makes cooking faster. Some protein-rich foods take hardly any time to cook.
- The non-stick surface requires no oil or butter. You can use refined olive oil or peanut oil for a high smoke point.
- Extra virgin oils can leave your non-stick coating with a carbonized layer. Avoid using these because this article says that if some oils are overheated, they can form harmful compounds.
- However, you can use olive oil in recipes like Chicken Quesadilla and French Toast.
Maintaining your non-stick pans also requires skill. It is highly suggested that you don’t use any metal utensils with your non-stick pans because this might leave scratches on the coating. Non-metal utensils like wooden ones are the best ones to be used. You must also season your pans once in three months or according to its use.
3. Cleaning Tips
- If you have burned residue in your pans, then you can add water and dishwasher detergent in the pan. Boil this mixture and let it cool for 15 minutes. Wash and rinse with a sponge to get it rid of the stubborn burn.
- If your pan has burner stains, then you can try cleaning with an oven cleaner. Make sure you use this only on the outside bottom of your cookware.
- You can easily clean your pan with a cotton wipe or a sponge after cooking.
- Even after baking, you can clean your pan spic and span with just a wet cloth. I baked pumpkin buns with my friends recently and my pan was clean in just a snap. You can see the recipe here.
4. Storing the pans
- To avoid unwanted scratches on your pans, store them in more spacious cabins and drawers.
- It is wise to use cookware rack for keeping these pans.
5. Stove-top cooking
- It is very important that the flames from the burner only touch the bottom of the pan. While cooking delicacies like steak au poivre, such hacks should be used.
- As mentioned in the Copper Chef reviews above, this cookware flaunts a high thermo-conductivity which heats the surface even on low-temperature setting causing thinly chopped vegetables to burn. A study proved that copper is the best conductor of heat followed by aluminum and brass. You can always use a flame-tamer in order to prevent this.